Healthy Sugar Free Chocolate Cake
Indulge guilt-free with this Healthy Sugar-Free Chocolate Cake, a moist, rich dessert crafted with wholesome ingredients like almond flour, unsweetened cocoa powder, and coconut oil. Perfect for those seeking a low-carb, gluten-free treat, this cake uses stevia or monk fruit sweetener for a naturally sweet taste without refined sugar. A splash of unsweetened almond milk and unsweetened applesauce add extra moisture, while optional sugar-free dark chocolate chips bring a decadent touch. Ready in just 45 minutes, this easy-to-make chocolate cake is ideal for any occasion, pairing deliciously with sugar-free whipped cream or fresh fruit for a flawless finish. Whether you're following a keto, diabetic-friendly, or health-conscious diet, this cake satisfies your sweet cravings without compromise.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 3 large Eggs
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.25 cup Coconut oil (melted and cooled)
- 0.33 cup Stevia or monk fruit sweetener (granulated)
- 0.25 cup Unsweetened almond milk
- 0.25 cup Dark chocolate chips (sugar-free, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until evenly combined.
In a separate bowl, beat the eggs until frothy. Then add the unsweetened applesauce, vanilla extract, melted coconut oil, and stevia or monk fruit sweetener. Whisk until smooth.
Gradually add the wet ingredients to the bowl of dry ingredients, stirring together until a smooth batter forms.
Carefully mix in the unsweetened almond milk until the batter reaches a pourable consistency. If using sugar-free dark chocolate chips, fold them into the batter now.
Pour the batter evenly into the prepared baking pan and smooth out the surface with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake as is, or top with sugar-free whipped cream or a drizzle of melted sugar-free chocolate, if desired.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 20.4 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 697 mg | 54% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
